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전기자극 처리가 한우육의 육색 및 지방산화에 미치는 영향
김수민,김대곤,성삼경 ( S . M . Kim,D . G . Kim,S . K . Sung ) 한국축산학회 1997 한국축산학회지 Vol.39 No.2
The effects of electrical stimulation on lipid peroxidation and meat color were determined in Korean beef stored at 5℃. Electrically stimulated(ES) meat and Non electrically stimulated(NES) meat were homogenized with distilled water. The degree of lipid peroxidation in ES meat was not significantly different from that in NES meat until 10 days of storage(P$gt;0.05), but TBARS(thiobarbituric acid reactive substances) value and Fe^(2+) ion in ES meat were higher than those in NES meat at 15 days of storage, indicating that ES resulted in more free iron(Fe^(2+)) from binding iron. However, there was little difference in the amount of total iron between ES and NES meat during the 5℃ storage(P$lt;0.05). Carnosine contents also tended to be decreased with time, and it showed little degadation of camosine as antioxidant. Heme pigment gradually tended to be increased during the storage at 5℃, but L value(Lightness) of ES meat was higher than that of NES for one day. However, L value tended to be decreased with time after 5 days of storage. The a value(Redness) of ES meat also had the same tendancy as L value of ES meat. Overall, ES meat color was kept more bright red than NES meat color, but they were not significantly different(P$gt;0.05).
고기 혼합물에서 철 관련 지방산화에 미치는 Ascorbic acid 와 산소종의 영향
김수민,조영석,이신호,김대곤,성삼경 ( S . M . Kim,Y . S . Cho,S . H . Lee,D . G . Kim,S . K . Sung ) 한국축산학회 1998 한국축산학회지 Vol.40 No.1
The effects of prooxidants on lipid oxidation were determined in meat homogenate. Sample were prepared by adding free iron and heme pigment into meat homogenate. Ferrous(Fe^(2+)) and Ferric(Fe^(3+)) ions were very strong catalyst to generate lipid oxidation. Ferric(Fe^(3+)) ion had same 2-thiobarbituric acid reactive substances (TBARS) value as Ferrous(Fe^(2+)) ion in meat homogenate. As the amounts of total iron in hemoglobin (Hb) were very low, it was acted as very weak catalyst of lipid oxidation in meat homogenate in control. The effect of iron sources reacted with H₂O₂ and H₂O₂ + Fe^(2+) on lipid oxidation were not different in TBARS value, even though H₂O₂ + Fe^(2+) has more total iron than that of H₂O₂. On the other hand, iron sources reacted with KO₂ were very similar to those of xanthine oxidase (XOD) in TBARS value. Especially, although Hb reacted with KO₂ was lower than that of Hb reacted with XOD in amounts of total iron, Hb reacted with KO₂ and XOD had same TBARS value as a weak catalyst to generate lipid oxidation. It was concluded that the iron sources important in the catalyst of lipid oxidation were Fe^(2+) and Fe^(3+) ions in the meat homogenate. However Hb was a very weak catalyst of lipid oxidation in meat homogenate.
Vitamin C 와 Vitamin E 처리가 한우육의 육색 및 지방산화에 미치는 영향
김수민,이신호,성삼경 ( S . M . Kim,S . H . Lee,S . K . Sung ) 한국축산학회 1997 한국축산학회지 Vol.39 No.3
The effects of vitamin C concentration and vitamin E on lipid peroxidation and meat color were determined by spraying the vitamins on meat, Binding them together, and storing at 5℃ either in a dark room or a fluorescent lighted room. The meat in the dark room showed low TBARS value. Vitamin C was effective to retard the pigment and lipid oxidation, irrespective of storage conditions. However, there were not significant differences between 1% vitamin C and 3% vitamin C groups. The treatment of vitamin C and vitamin E played a role as the most powerful antioxidants to reduce lipid oxidation. The concentration of vitamin C tended to be decreased gadually with times and 3% vitamin C had the highest degradation rate. The effects of vitamin C concentration on meat color and meat flavour were determined at the difTerent storage conditions. The lightness of meat color treated with I% vitamin C and 3% vitamin C fumed out to be very high at dark room until 5 days. The redness of meat color had very similar tendency to the lightness of meat color at dark room until 5 days. After 5 days of storage, there were not significant differences. The result of the sensory test indicated that the change of meat color tended to be decreased gradually, but there were not significant differences during storage at 5℃. However, vitamin C treatment had a slightly higher score in meat color than that of control after storage for 5 days, irrespective of storage conditions(P$lt;0.05). Meat with 3% vitamin C was the most effective to keep meat color during the storage for 10 days. And also, meat flavour tended to be decreased during storage at 5℃, but there were not distinct differences according to vitamin C concentration.
포장방법별 수입 쇠고기의 유통기간 설정에 관한 연구 1 . 포장방법별 이화학적 변화
김수민(S . M . Kim),임상동(S . D . Lim),박우문(W . M . Park),김영수(Y . S . Kim),김영붕(Y . B . Kim),강통삼(T . S . Kang) 한국축산학회 1990 한국축산학회지 Vol.32 No.7
This study was carried out to investigate the effects of packaging method(PVC-wrap, PVDC, Cryo-Vac) on the properties of imported beef and the changes of physico-chemical characteristics in the course of the storage(0℃ , 4℃ ) and to calculate and predict the shelf-life of imported beef by physico-chemical analysis. Correlation coefficient(R) was -0.9977 between sensory evaluation and volatile basic nitrogen(VBN) contents, -0.9552 between sensory evaluation and Thiobabituric acid(TBA) value of imported beef in PVC packaging when stored at 4℃ . In physico-chemical analysis of imported beef, the VBN was increased with the increase of storage time in general, irrespective of packaging method (PVC, PVDC, Cryo-vac) or storage temperature(0℃ , 4℃ ). The TBA values were increased with the increase of storage time. Specifically, in TBA values, the effects of packaging method were markedly more changed than storage temperature. Water activity(Aw) was decreased during the storage, but moisture content was not much changed. The color of imported beef was darkened as the storage time was increased because of decrease of L-value in PVC packaging. But the color of imported beef was lighten as L-value was increased in PVDC and Cryovac packaging. Judging from physico-chemical properties, VBN was found to be the most valuable index in quality judgement of imported beef and their upper limiting contents were about 20mg%. Thus it is possible to calculate and predict the shelf-life of imported beef through the regression equation. As a result, the shelf-life prediction was 14 days in PVC packaging, 36 days in PVDC packaging, 34 days in Cryo-vac packaging stored at 0℃ and 11days in PVC packaging, 23 days in PVDC packaging, 26 days in Cryo-vac packaging stored at 4℃ .